Mackerel, baked on the potato pillow, has refined taste and delicate aroma. You get very juicy and soft fish fillet. Special note gives to fish the lemon slices and ground seasoning. Recipe is simple and rather quick in preparation. It suits both for daily menu and festival table.
1.Wash the mackerel with tap water, cut off head and tail, and remove fins. Cut the belly and remove all interiors. Thoroughly wash the fish, dry with paper napkins and cut into portion pieces. Salt and pepper the mackerel and add ground seasoning.
2.Potato tubers wash, peel and cut into slices.
3.Put potato pieces into ovenware. Add salt, favorite seasoning and a few table spoons of olive oil. Mix everything in that way the potato is covered fully with olive oil, salt and seasoning.
4.Peeled onion and the half of lemon cut into thin rings. Wash and cut into half cherry tomatoes.
5.On top of potato in the ovenware put mackerel pieces, alternate with lemon and onion rings. Add cherry tomatoes halves.
6.Cover ovenware with lid or food foil, put it into preheated up to180 degrees oven. Bake mackerel with vegetable and lemon for 25 minutes. Then open the lid or remove the foil and continue baking for 5-7 minutes, until brown on the top. Ready-made dish decorate with fresh dill.
7.Serve prepared fish with a side dish of baked vegetables.